Raised in Southern California, David began at a very young age working with his father and grandfather, chefs and Restaurateurs who had established Genio’s Restaurant in Burbank.
In addition to the hands on training he hadin the family business, David also had the good fortune of working with Julia Child and was guest chef at the James Beard House in the early ’90′s.
David opened his first bistro style restaurant, Casanova in Glendale in 1985. Then given the opportunity to come to Santa Barbara, he became the executive chef at the Wine Cask Restaurant, working with Owner and winemaker Doug Magerum. There He formed life long relationships with both Doug and Steve Clifton of Brewer Clifton, and Palmina Winery as well as a cadre of successful Restauranteurs and local winemakers. In 2002 he opened the very successful Restaurant Nu in Santa Barbara at 1129 State Street, and after that was the executive chef at The Harbor Restaurant on Stearns Wharf.
Having moved to the Santa Ynez Valley in the mid 2000′s David has returned to his Italian roots and his love for fine wine at Cecco Ristorante as Chef and co-owner. Recently he has collaborated with winemaker Steve Clifton to produce his Cecchini wine label, including Sangiovese and Pinot Blanc varietals.
Now David invites all to come to Cecco and enjoy his rustic Italian cuisine, handmade fresh pastas, artisan pizza from an authentic Italian wood burning oven, grilled meats, fresh seafood, salads, salumi and cheese boards. Including his personally selected local and Italian wines, plus premium draft beers.